A no bake dessert for all your spring parties! This easy Easter Bunny Oreo Ice Cream Cake is definitely a showstopper that takes minutes to throw together.
Keyword: ice cream cake
Author: Kellie Hemmerly from TheSuburbanSoapbox.com
1Oreo Premium Ice Cream Cake
1cupvanilla ice cream
1/4cuppink cotton candy
2cupswhite chocolate candy meltsor chopped white chocolate
orangegreen and pink food coloring
2cupsgreen frostingyou can buy white frosting and color it green
Remove the ice cream cake from the box and place on a cake plate. Return to the freezer until ready to decorate.
Press the vanilla ice cream into a small bowl to form the bunny butt, smooth the top with a knife and freeze for 30 minutes.
Remove the ice cream from the bowl and place the ice cream on the top of the cake in the center, flat side down. Gently press the coconut onto the surface of the vanilla ice cream. Return the cake to the freezer.
Melt the white chocolate in the microwave in 30 second increments, stirring after each until smooth. Divide the chocolate evenly between three small bowls. Color one bowl orange, one green and one pink until the desired shade is achieved. (If the chocolate starts to firm up, return to the microwave for 20 seconds and stir until smooth.)
Transfer the chocolate to a zip top bag and snip off the corner. Using the orange, pipe the carrots onto parchment and allow to set. Using the green, pipe the carrot tops and allow to set. Using the white, pipe two 2 1/2 inch ovals for the feet and then decorate by piping the pink paws on the white feet. Allow to set.
Remove the cake from the freezer and decorate by piping a bit of melted chocolate onto the chocolate pieces to glue them to the desired spots on the cake. Stick the carrot tops into the top edges of the cake, as shown.
Place the green frosting into a piping bag fitted with the "grass" tip and pipe the grass around the edges of the cake and the bunny butt. Return the cake to the freezer to set for 30 minutes or up to 48 hours.
Before slicing, remove the cake from the freezer and allow to rest at room temperature for 5-10 minutes before cutting.
Cake can be decorated and stored in the freezer for up to 48 hours.